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Antipasto Pasta Salad

Prep Time:

Cook Time:

15 minutes




About the Recipe

All the pasta and antipasto combined to create a dish that can be served as the entree or side.


  • 16 oz tri-color rotini pasta cooked al dente (approximately 10-13 minutes when adding pasta to boiling water), drain and rinse with cool water to stop cooking

  • 8 oz package fresh mozzarella pearls

  • 16 oz roasted red bell peppers, sliced or diced according to preference

  • 7-8 oz jar quartered marinated artichoke hearts, chopped fine

  • 1 oz can black olives, whole or sliced

  • 8 oz salami, cut into bite size pieces

  • 8 oz pepperoni, cut into bite size pieces

  • * 1 bottle Newman’s Own Balsamic Vinaigrette (or make your own see recipe below)


  • Cucumbers sliced or diced

  • Tri-colored bell peppers, diced

  • Tomato, diced


  • In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.

  • Add the oil and whisk thoroughly to combine.

  • Continue whisking until the dressing is fully emulsified.

  • Store in a jar with a lid and refrigerate.

  • Shake well before serving.


Combine all the ingredients and refrigerate in covered bowl.

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